Description
These Millionaire Brownies take classic brownies to the next level with a thick caramel layer and a smooth chocolate ganache topping. They’re rich, decadent, and taste just like millionaire shortbread but with a fudgy brownie base. Perfect for special occasions or when you’re craving something extra indulgent!
Ingredients
Units
Scale
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Caramel Layer:
- 1 cup soft caramel candies (like Kraft or Werther’s), unwrapped
- 2 tablespoons heavy cream
- 1/4 teaspoon sea salt
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt (optional)
Instructions
Make the Brownie Layer:
- Preheat & Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk together melted butter, sugar, eggs, and vanilla.
- Add Dry Ingredients: Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Bake: Pour batter into the prepared pan and bake for 20-22 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.
Make the Caramel Layer:
- Melt Caramel: In a microwave-safe bowl, melt caramels with heavy cream in 30-second intervals, stirring until smooth.
- Pour Over Brownies: Spread caramel evenly over the cooled brownie layer. Sprinkle with sea salt if desired. Refrigerate for 15-20 minutes until set.
Make the Ganache:
- Melt Chocolate & Cream: Heat heavy cream in a microwave until warm (not boiling), then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
- Top the Brownies: Spread the ganache over the caramel layer and smooth the top. Chill for 30 minutes until firm.
Slice & Serve:
- Cut into Squares: Use a sharp knife to slice into 9 or 16 pieces. Serve and enjoy!
Notes
- For extra crunch, sprinkle chopped nuts or flaky sea salt on top.
- Storage: Store in an airtight container in the fridge for up to 5 days. Let sit at room temperature for a few minutes before serving.
- Want it even richer? Use dark chocolate chips for the ganache!